Coq au Vin

Coq au vin, or chicken braised in wine, is a classic French dish. Like other stews and braised dishes, coq au vin tastes even better the next day after the sauce has had a chance to thicken and the chicken absorbs even more of the savoury flavour.

My recipe is modified from the classic French recipe in that I par cook the chicken first, make the sauce separately on the cooktop then combine the two for the final cooking.

And the other secret to this recipe is using skin with the skin on. The flavour just won't be the same if you use skinless breast fillets.

Also try this with game, duck, poussin, Spatchcock, quail and turkey all make a beautiful coq au vin.

If you know how to make a basic veloute sauce and how to roast chicken in the oven, you can make my easy coq au vin recipe.

Ingredients

For the chicken roast
Chicken pieces 6 Medium (Skin on chicken maryland pieces used)
Olive oil 2 Tablespoon
Fresh sage leaves 10 Small
Fresh thyme sprigs 3 Small , stalks discarded
Flaked salt To Taste
Freshly ground black pepper To Taste
For the onion garlic
Brown onion 1 Large , diced
Garlic clove 1 Medium , minced
Button mushrooms 2 Cup (32 tbs) , quartered
For the chicken veloute sauce
Olive oil 1/4 Cup (4 tbs)
Plain flour 2 Tablespoon
Chicken stock 2 Cup (32 tbs)
Parisian browning essence 1/4 Teaspoon
Pepper To Taste
Bouquet garni 4 Gram (One sachet used or a fresh bouquet garni of strong herbs such as bay, thyme and sage)
For the garnish
Fresh parsley 1 Tablespoon , chopped

Directions

GETTING READY

1. Preheat the oven to 180 C / 356 F, or if you are working with a fan force then the temperature should be set to 165 C / 329 F.

MAKING

2. In a large baking dish, place the chicken pieces, skin side up. Drizzle with olive oil, lay the sage and thyme sprigs over the top. Season with salt and pepper. Place in the oven to brown for about 45 minutes.

3. Heat a pan with olive oil. Add in the onions and garlic, saute for about 2 - 3 minutes until almost translucent.

4. Once translucent, add the mushrooms. Once cooked through, turn off the heat and transfer the mixture into a bowl and set aside.

5. Add a little more oil (do not add all the oil at once), to the same pan. Place the pan on the stove top with no heat. Add the flour, stir and make into a paste. (Add in oil a little at a time, keep stirring and make sure all the flour is mixed in and made as smooth as possible)

6. Gradually add chicken stock, stirring constantly until you get a smooth lump free runny sauce.

7. Heat the pan, bring the sauce to a boil, stirring constantly and allow it to thicken and the starch in the flour to cook.

8. Add Parisian browning essence to the sauce to enhance the brown color. Season with salt and pepper.

9. In the same pan with the veloute sauce, return the onions, garlic and mushrooms, and add the bouquet garni, stir and let simmer for a while until the chicken is ready.

10. Once the chicken has cooked for 45 minutes, pour all of the sauce over it and continue baking for another 30 minutes, spooning the sauce over the chicken occasionally during that time.

SERVING

11. Serve coq au vin with mashed potatoes, freshly cooked asparagus and steamed greens of your choice, sprinkled with chopped fresh parsley.

Recipe Summary

Difficulty Level: Medium
Cook Time: 90 Minutes
Ready In: 90 Minutes
Servings: 6

Nutrition Facts

Serving size

Calories 387Calories from Fat 176

 % Daily Value*

Total Fat 20 g30.8%

Saturated Fat 3 g15%

Trans Fat 0 g

Cholesterol

Sodium 327 mg13.63%

Total Carbohydrates 15 g5%

Dietary Fiber 2 g8%

Sugars 4 g

Protein 37 g74%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet